I’m trying to eat more rice these days, and it’s been easy so far with delicious and simple dishes like this one. I then froze a chunk of this and it was oh-so-good, even leftover!
I had picked up some pre-seasoned chicken thighs from Farm Boy a while back and that was my base of things to go with. You can use unseasoned skinless chicken thighs, if you want: this is just what I had. I also had a litre of chicken broth, a 14oz can diced tomatoes, a 244g package of wild rice, a large sweet onion, and some pearl barley.
I also grabbed a healthy handful of pre-mixed Italian seasoning. While I was grabbing these things I preheated my oven to 350°F.
So I cut the onion in half and because it was so huge I only diced up half of it.
On to my grains.
I wanted about two cups of the grains so that I could use all 4 cups of my chicken broth.
There was some math that needed to be done – I only hoped the juice from the tomatoes didn’t make things mushy.
So first I softened the onions in my big skillet with some butter and olive oil.
Then I tipped in the tomatoes and the broth.
Then the uncooked grains.
I added a tablespoon or two of the Italian seasoning. Then I gave it a good stir.
Then I slid in the chicken thighs so they were as on the top as possible. I could definitely have doubled the amount of chicken I used, considering how much leftover rice I had.
Then I hucked the whole thing in the oven for about an hour. You don’t even need to stir it.
And then this gorgeousness was born. Holy moly is it good!